Caribbean Potato Soup

                  Makes 6 servings

2                mediun onions , chopped
2                teaspoons canola oil
3                garlic cloves , minced
2                teaspoons  minced fresh gingerroot
2                tablespoons  ground coriander
1                teaspoon ground turmeric
1/2             teaspoon dried thyme
1/4             teaspoon ground allspice
5                cups vegetable broth
2                cups cubed  peeled sweet potato
3                cups  chopped fresh kale
1                cup frozen sliced orka
1                cup milk
1                cup coconut milk
1                cup canned diced tomatoes  , drained
1                cup canned black-eyed peas , rinsed and drained
2                tablespoons lime juice

1 .       In a Dutch oven  , saute onion  in oil  until tender . Add the garlic  , ginger  and spices  ; cook 1 minute longer .
2 .       Stir in broth  and potato . Bring to a boil  . Reduce  heat ; cover and simmer  for 5 minutes  . Stir in kale and orks  . Return to boil  ; cover and simmer  10 minutes  longer or until potato is tender . Add the milk  , tomatoes , peas and lime juice  ; heat through .

An interesting blend of vegetables  , including orka  , kale  and black-eyed peas  , go into this bright and hearty soup  .  No kale on hand  , use spinach instead .